Chip Shop Curry Sauce
A homemade chip shop curry sauce will rival that of any takeaway – and it's not just for chips. You could use it to make katsu curry
Ingredients
- 4 tsp corn flour starch
- 1 tsp curry powder
- ½ tsp Chinese Five Spice mix
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- 1 Tbsp butter
- 2 tsp soy sauce
- 2 tsp chilli sauce
- 240 ml vegetable stock
- 1 tsp lemon juice
Instructions
- Mix half of the cornstarch and all of the dry spices together
- melt the butter ins a saucepan, add the dry mix and fry for a minute whilst stirring
- turn the heat down and slowly add the stock a few spoons at a time whilst stirring
- place the rest of the cornstarch in a small bowl and add a few spoons of stock to it.
- mix well then add to the pan
- add the remainder of the stock, lemon juice and soy. stir.
- cook for a few minutes whilst stirring until thick